Book DescriptionFrom Publishers WeeklyIn the growing field of bean and grain cookbooks, Green does an above-average job with these well-written multiethnic recipes ranging from Italian Chickpea Fries to Chinese Steamed Clams with Fermented Black Bean Sauce. Her hefty
introduction is packed with history, helpful information and the requisite section on minimizing gas when eating a legume-loaded diet. A legume family tree divides beans and their ilk into four major branches, and the glossary covers even rarer varieties
like appaloosa beans. A sub-section on products derived from soy (i.e., soy sauce and miso) is also a winning inclusion. Best of all, Green has a knack for enlivening tired ideas. For example, her Vegetarian Chili with Red Beans and White Hominy contains
butternut squash and cumin seeds. Some of the main dishes consist of several different components: Grilled Lamb Patties with Turkish White Bean Salad and Marinated Carrots, and Israeli Couscous with Eggplant Rolls and Chickpeas. And Green pays homage to
recent culinary trendsAsuch as Asian Wrap Sandwiches with Shiitakes, Bean Sprouts and Hoisin Sauce (rolled in tortillas)Awithout neglecting old legume favorites like Spicy Homemade Beer Nuts. Not all recipes are vegetarian, but those that are she
thoughtfully marks as such. This is a worthwhile addition to the bean cookery shelf. (July) Copyright 2000 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library JournalGreen, a columnist for the
Philadelphia Inquirer, has an impressive and wide-ranging cooking background, and she's lived and traveled around the globe as well, so her imaginative, mouthwatering recipes have an intriguing international sheen. She starts with the basics, describing
more than 100 types of beans, peas, and other legumes, then moves on to more than 200 recipes. Numerous boxes and chef's notes provide a huge amount of information on the legume family and on food and techniques as... read more